Samosa Egg Rolls

Samosa Egg Rolls fills Chinese spring roll skins with masala curry  spiced potatoes and peas  which are  then fried until  crisp.
Samosa  Egg Rolls

Samosa  Egg Rolls

By  Sue  Lau | Palatable Pastime

Samosa Egg Rolls is  my recipe  of  the day with the blogging group  From Our Dinner Table. There are weekly events  on Sundays.  This week the topic  is about finger  foods.

I  am  sharing my recipe for samosas  in an egg roll wrapper, which takes about half the work out of making these appetizers.

The result  is slightly different from the usual pie crust type  pastry you  see with samosa,  but you  won’t notice much. And without making a pastry from scratch,  besides the rolls timesaver, it makes this recipe very easy.

Samosa  Egg Rolls

I  usually use bottled chutneys at home,  except  if  I  am making onion chutney,  which is best done fresh. I  can make chutneys, but there  is  no  shame in  buying  these for  convenience.

And since  this recipe is focused on  convenience and  time-saving,  it goes with the territory.

From Our Dinner Table

Favorite Finger Foods

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Samosa  Egg Rolls

Samosa  Egg Rolls

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Samosa Egg  Rolls

Samosa Egg Rolls

Sue Lau
Prep Time 20 mins
Cook Time 25 mins
Course Appetizer
Cuisine Indian
Servings 20

Ingredients
  

  • 2 pounds russet potatoes (peeled and diced)
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1 cup frozen peas (thawed)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon mustard seed
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon amchur powder
  • 1/2 teaspoon black pepper
  • salt to taste
  • pinch asafoetida
  • cooking oil (as needed)
  • 1 20-count package egg roll wrappers
  • chutneys of choice

Instructions
 

  • Cook diced potatoes in boiling salted water until fork tender, 10-12 minutes.
  • Drain and mash.
  • Heat oil in a large skillet and saute onions until tender with thawed peas and seasonings.
  • Stir in mashed potatoes and mix well.
  • Heat oil in a skillet about 1-2 inches deep to moderately hot, about 325F.
  • Place egg roll wrapper on a flat surface and dampen outside edges with water.
  • Place 1/4 cup filling in the lower center of wrap.
  • Fold outside edges towards the center then roll up like a cigar, wetting the last edge to form a seal.
  • Repeat with remaining rolls.
  • Fry rolls in hot oil for several minutes until browned and crisp on all sides. Turn the heat down if they blister and brown too quickly.
  • Drain egg rolls on paper toweling.
  • Serve with chutneys or dips of choice. Examples include hot onion chutney, tamarind chutney, coconut chutney, tomato chutney or coriander chutney. Use a sweet sour sauce if you can't get chutneys.

Notes

From the kitchen of palatablepastime.com
Keyword finger foods

Samosa  Egg Rolls

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